Your childhood favorites...in one delicious cake! All the best of an ice cream parlor in every slice. It’s made from bananas (of course) and pineapple layered on a graham cracker crust with a pudding-like mixture, and topped with whipped cream, toffee bits and maraschino cherries. Follow this recipe for a dreamy, delectable dessert:
Crust
2 Cups graham cracker crumbs
1-1/2 sticks of butter or margarine
Preheat oven to 375 degrees. Melt the butter or margarine and mix with the graham cracker crumbs. Spread evenly in a 9 x 13-inch pan. Bake for ten minutes and then cool completely.
Filling
2 Cups confectioners’ sugar
Egg substitute (equivalent of 2 eggs)
2 sticks of butter or margarine
With an electric beater, beat above ingredients for ten to twenty minutes, until creamy. Spread mixture on cooled graham cracker crust.
Topping
4 bananas, split lengthwise, brushed with lemon juice to prevent browning
1 large can of chunk pineapple, well drained
1, 12-ounce tub of non-dairy whipped topping
1 small jar of maraschino cherries, stems removed and drained
1 bag of toffee candy bits
Layer bananas and evenly disperse pineapple across cake filling. Spread non-dairy whipped topping over bananas and pineapple so that they are completely covered. Roll the bottom of a teaspoon from side to side, to make peaks and wells in the whipped topping. Place a maraschino cherry in each well, and sprinkle toffee bits over entire cake.
Refrigerate cake overnight.
Voila! A cake that is sure to be a conversation piece. That is, if you can stop eating it long enough to talk!
